Mushroom Barley Soup - cooking recipe

Ingredients

1/2 c. onion, chopped
1/2 c. diced carrot
1/2 c. diced celery
1 can mushroom pieces, drained
4 Tbsp. margarine
8 c. chicken broth
1 chicken bouillon cube (reserve 1 c. broth)
1 Tbsp. Worcestershire sauce
4 Tbsp. cornstarch
1/3 c. barley
salt and pepper

Preparation

Bring barley to a boil in 3 cups of water.
Simmer 30 minutes. Drain.
Saute veggies in margarine in soup pot.
Add broth, bouillon, barley and Worcestershire sauce; cook until carrot is done.
Bring to a boil and add reserved cup of broth, mixed with cornstarch.
Simmer 10 minutes.
Season.